Garlic Bread Pizza: Revisited

The obvious: I’ve been crazy busy lately. This means I haven’t been posting regularly again. I’m very sorry.

I’m doing my best to get caught up over the next several days. However, life has just been that busy. Thanks for putting up with me and my poor little neglected food blog. Some day I’ll actually be able to manage everything with a good balance.

In any case, let’s go back to what I’m missing. Garlic Bread Pizza. Yes, I’ve already posted about that one here, but I revisited it to make it gluten safe. And I didn’t do it with cauliflower crust or anything like that this time. I just got some portabellas, took the gills out, filled it up with cheese and pepperoni and then baked it until it was done. OMG. YES. DELICIOUS.

Of course it was a little bit more than that. I drizzled some olive oil on the interior and gave it a good dusting with granulated garlic. I was trying to mimic the garlic bread pizza I’d been making for Archaellys. I used mozzarella and just straight up pepperoni. You could use whatever pizza toppings you like – next time I’d like to try out sausage and olives to see how that tastes with the mushroom. Then you just bake it in a hot oven until it’s cooked. I honestly don’t remember what temperature I had it set to, but it was either 350 deg F or 400 deg F. I also don’t remember how long it took because I just watched it. It was only a few minutes though. Probably like 10-20. To ramp up the veggie factor, I roasted some asparagus too and served them together. Forget the side salad.

If you have portabellas, olive oil, garlic, and cheese, you could be sitting about 10-20 minutes away from personal-sized gluten-safe pizza right now. So what are you waiting for?